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SOURDOUGH STARTER - DAY EIGHT

Add 100gm Flour and 100gm Water.

cover and rest.


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SOURDOUGH BREAD

475 gm water Leaven 700 gm strong flour 15gm sea salt 50gm boiling water Combine the water and leaven together and dissolve. Add the flour, mix until combined and shaggy. Cover and leave on the bench